Go Big Red Recipes

[Roxy]

I can't take credit for these..they are from Rubelishous..a member on a recipe site I belong to:

 

 

 

Chili’s Baby Back Ribs

 

6 lb baby back pork ribs

2 c water

 

Sauce

1 c white vinegar

½ c tomato paste

1 tbsp yellow mustard

¼ dark brown sugar

1 tsp liquid hickory flavoring

3 tbsp Worcestershire sauce

1-1/4 tsp salt

½ tsp onion powder

¼ tsp garlic powder

¼ tsp paprika

 

Preheat oven to 350F.

Cut the ribs slabs in half, leaving 6 to 8 ribs per section. In a large roasting pan, arrange the ribs evenly, then add the water. Cover pan tightly with a lid or foil to prevent steam from escaping. Bake for 3 hours.

About 2 hours into the baking time, make the sauce. In a large saucepan, combine all the sauce ingredients. Simmer over low heat for 1 hours, stirring occasionally.

Prepare the coals in a barbecue. Remove the ribs from the roasting pan. Discard the water.

Cover the ribs with sauce, saving about 1-1/2 c of the sauce for later use at the table. Grill the ribs on the barbecue for about 5 minutes per side, or until slightly charred.

Serve with the remaining sauce and lots of moist towelettes or paper towels.

Serves 6 - 8

 

Chili’s Boneless Buffalo Wings

 

1 c flour

2 tbsp salt

½ tsp black pepper

¼ tsp cayenne

¼ tsp paprika

1 egg

1 c milk

½ buffalo wing hot sauce

2 chicken breasts, sliced into multiple 2 inch squares

Mix flour, salt, pepper and paprika in a bowl.

In another bowl mix egg and milk.

Heat deep fryer or wok with oil.

Dip chicken pieces in egg mixture then cover with flour mixture. Repeat again and then add to hot oil to fry.

When the chicken is done, drain grease on paper towels.

Arrange the pieces in a container and drizzle with hot sauce mixture. Gently shake to cover chicken pieces in sauce.

Serve immediately with celery stalks and blue-cheese dip.

Serves 2 - 4

 

Chili’s Chicken Enchilada Soup

 

½ c vegetable oil

¼ c chicken base

3 c diced yellow onions

2 tsp ground cumin

2 tsp chili powder

2 tsp granulated garlic

½ tsp cayenne pepper

2 cups masa harina

4 qts water, divided

2 c crushed tomatoes

½ lb Velveeta cheese, cubed

3 lbs boneless chicken breasts, cooked and shredded

Garnish – cheddar cheese, tortilla chips and Pico de Gallo

 

In large pot, place oil, chicken base, onions and spices. Sauté until onions are soft and clear, about 5 minutes.

In another container, combine masa harina with 1 quart water. Stir until all lumps dissolve. Add to sautéed onions and bring to boil. Cook an additional 2 -3 minutes, stirring constantly.

Add remaining water to pot. Add tomatoes and return to a boil, stirring occasionally. Add cheese and stir until it melts. Add chicken, heat and serve.

Garnish with shredded cheddar cheese, crumbled tortilla chips and Pico de Gallo.

Serves 16 – 20

 

Chili’s Fajitas

 

¼ c lime juice

2 tbsp olive oil

4 cloves garlic – crushed

2 tsp soy sauce

1 tsp salt

½ tsp liquid smoke

½ tsp cayenne pepper

¼ tsp black pepper

1 lb boned, skinned chicken breasts or sirloin steak

2 tbsp water

1 tsp soy sauce

½ tsp lime juice

1 dash salt

1 dash black pepper

1 tbsp olive oil

1 large Spanish onion –sliced thin

½ medium green bell pepper – seeded, sliced thin

½ medium red bell pepper – seeded, sliced thin

 

Combine ¼ c lime juice, 2 tbsp oil, garlic, 2 tsp soy sauce, 1 tsp salt, liquid smoke, cayenne pepper, ¼ tsp black pepper, and either the sirloin or the chicken in a sealable plastic container, cover and refrigerate for at least 2 hours, or overnight.

Combine water, 1 tsp soy sauce, ½ tsp lime juice, salt and 1 dash black pepper; set aside.

Grill meat over medium high flame 4 to 5 minutes on each side.

Cut meat into thin strips, set aside and keep warm.

Cook onion and bell peppers in oil until brown; remove from heat.

Pour reserved liquid mixture over onions and bell peppers.

Combine meat, onions and bell peppers.

Serves 4

Tip: Good as a snack or with Mexican rice.

 

Chili’s Southwest Chicken Chili

 

¼ c vegetable oil

½ c diced onions

1-1/3 cup diced green bell pepper

2 tbsp diced seeded jalapeno pepper

3 tbsp fresh minced garlic

4-1/2 c water

8 tsp chicken base

2 tsp lime juice

2 tsp sugar

3 tsp cornstarch

3 tbsp ground cumin

2-1/2 tbsp ground chili powder

4 tsp ground paprika

4 tsp dried basil

2 tsp freshly minced cilantro

1-1/2 tsp ground red pepper

½ tsp ground oregano

½ c crushed canned tomatillos

1 can diced green chilis (4oz), drained

2 cans navy or small white beans (15oz ea)

1 can dark red kidney beans (15oz) drained

3 lb diced cooked chicken breast

Garnish – shredded cheese, sour cream, tortilla chips

 

In 5-qt or larger pot, heat oil over medium heat. Add onions and sauté along with bell peppers, jalapeno and garlic. Cook until vegetables are tender.

In another container, combine water, chicken base, lime juice, sugar, cornstarch and seasonings. Add to vegetable mixture.

Add tomatillos and diced green chilies to pot; bring to boil. Add beans and chicken, simmer 10 minutes.

Serve with topped shredded cheese and sour cream if desired, with tortilla chips on the side.

Serves 4